Pasta filata peynir üretiminizin püf noktası, esneklik, eriyebilirlik, kabarma ve yağlanma (yağ çıkarma) açısından işlevselliği doğru şekilde elde etmektir. Ekipmanlarımız değişkenlerin etkisini sınırlandıracak şekilde tasarlanmıştır ve bu şekilde, pişirmeden ve gerdirmeden önce teleme kütlesinde gereken dar pH bandına hemen ulaşabilir. Tamamen otomatik sistemimiz peynirin işlevsel özelliklerini belirlemeye de yardımcı olarak hassas nem seviyeleri sağlar.
Curd making This is the process whereby enzymes are added to milk, separating it into curds and whey.
When making cheddar or pasta filata, the whey is removed from the curd using a whey screen and a draining belt.
Dry-salting Cheese is salted for two primary reasons. The first reason for salting cheese is to slow down or stop the bacteria process. The second reason for salting cheese is for the cheese flavor.
The moulding stage has two purposes. First, to transform the molten Mozzarella / pizza cheese curd into blocks in the desired shape, typically a 2.5 kg block (Europe) or a 20 lb. (US). Second, to cool the block and produce a firm outer layer that is stable for brining and/or packaging.
To achieve the proper fibrous structure found in pasta filata "plastic curd", the curd must undergo plasticizing and kneading treatment while being heated in a cooker stretcher.
Brining is done by submerging the cheese in a concentrated salt brine where it absorbs salt from the brine.